Paulette Mitchell's . If you'd like, add some cooked chicken or shrimp or substitute other vegetables (up to 3 cups total), such as the odds and ends of vegetables left over after preparing recent meals. The frittata makes a quick-to-prepare dinner or serve it for a hearty Sunday brunch.
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Units: US | Metric
- 3 tablespoons butter
- 1 cup sliced mushrooms
- 1 cup sliced zucchini
- 1/2 red bell pepper, cut into julienne strips
- 1/2 green bell pepper, cut into julienne strips
- 1/4 cup coarsely chopped onion
- 1 garlic clove, minced
- 4 eggs, lightly beaten
- 2 tablespoons water
- 3/4 cup freshly grated parmesan cheese, divided
- 1 dash fresh ground pepper
- 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
- 1Heat the butter in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, bell peppers, onion, and garlic.
- 2Cook, stirring occasionally, until the vegetables are tender, about 4 minutes.
- 3Meanwhile, lightly beat the eggs and water with a fork or whisk just long enough to combine.
- 4Whisk in ¼ cup of the Parmesan cheese and the remaining ingredients; Pour the mixture over the cooked vegetables in the skillet.
- 5Tilt the pan cover over the pan, allowing the steam to escape; Cook until the eggs are set, about 6 to 8 minutes.
- 6Serve the frittata directly from the skillet or loosen it around the edges with a spatula and slide the frittata onto serving platter.
- 7Sprinkle with remaining Parmesan cheese and slice into wedges for serving.
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Nutritional Facts for Italian Garden Frittata
Serving Size: 1 (353 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 506.2
- Calories from Fat 345
- Total Fat 38.4 g
- Saturated Fat 20.6 g
- Cholesterol 501.8 mg
- Sodium 846.8 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 2.8 g
- Sugars 5.6 g
- Protein 29.9 g